Indian-Spiced Roasted Chickpeas

Name: Indian-Spiced Roasted Chickpeas
Yield: Serves 6 (Makes about 1⅔ cups)
Ingredients: 2 , (15-ounce) cans chickpeas; 3 tablespoons, extra-virgin olive oil; 2 teaspoons, paprika; 1 teaspoon, ground coriander; 1/2 teaspoon, ground turmeric; 1/2 teaspoon, ground allspice; 1/2 teaspoon, ground cumin; 1/2 teaspoon, sugar; 3/8 teaspoon, kosher salt; 1/8 teaspoon, cayenne pepper

47 comments

By Andrew Janjigian

Appears in Cook's Illustrated January/February 2019

To turn a can of chickpeas into a crunchy, salty snack, start with a burst of heat.

SERVES6 (Makes about 1⅔ cups)

TIME1½ hours, plus 30 minutes cooling

has video

WHY THIS RECIPE WORKS

Our spiced roasted chickpeas have a crisp, airy texture that we achieve by first zapping the chickpeas in the microwave for about 10 minutes to burst them open at the seams so they release interior moisture. We then coat them with a small a...

This is a members' feature.